Cook III, Garde Manger Banquet Kitchen - Hilton San Diego Bayfront

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Cook III, you would be responsible for preparing, maintaining and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability.

Specifically, you would be responsible for performing the following tasks to the highest standards

• Prepare, maintain and monitor quality control for cold food items including, but not limited to, meat, fish, fowl, sauces, and seasonings
• Prepare food items according to designated recipes and quality standards
• Prepare guest orders in a friendly, timely and efficient manner
• Maintain cleanliness and comply with food sanitation standards at all times
• Visually inspect all food sent from the kitchen and ensure plates are clean and appetizing
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations

The ideal candidate will possess:

• A minimum of 3 years professional experience as a cook or line cook
• Banquet and high-volume prep and cooking experience is a plus
• Hotel experience preferred
• Working knowledge of proper temperatures for protein
• Good knife skills
• Open availability and the ability to work a varied schedule to include mornings, evenings, weekends and holidays